Heart Healthy Carrot Cake
Delight in a guilt-free treat with this Heart Healthy Carrot Cake, a wholesome twist on a classic dessert. Made with nutrient-rich whole wheat flour and naturally sweetened with maple syrup and unsweetened applesauce, this moist and flavorful cake is packed with grated carrots, juicy crushed pineapple, and a hint of warm spices like cinnamon and nutmeg. Optional add-ins like chopped walnuts and raisins provide an extra layer of texture and nutrition. Topped with a creamy, tangy frosting made from low-fat cream cheese and Greek yogurt, this dessert is perfect for those seeking a healthier option without sacrificing taste. With its high-fiber ingredients and low-fat, naturally sweetened profile, this carrot cake is a heart-smart indulgence ideal for any occasion. Perfect for dessert lovers looking for a healthy balance—serve it for brunch, celebrations, or as a weeknight treat!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons sea salt
- 0.5 cups unsweetened applesauce
- 0.5 cups maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 0.5 cups crushed pineapple (unsweetened, drained)
- 0.25 cups chopped walnuts (optional)
- 0.25 cups raisins (optional)
- 8 ounces low-fat cream cheese
- 0.25 cups plain Greek yogurt (nonfat or low-fat)
- 2 tablespoons maple syrup (for frosting)
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt.
In another bowl, mix the unsweetened applesauce, maple syrup, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and, if using, chopped walnuts and raisins.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the frosting by beating together the low-fat cream cheese, plain Greek yogurt, maple syrup, and vanilla extract until smooth and creamy.
Once the cake is completely cool, spread the frosting evenly over the top.
Slice and enjoy your heart-healthy carrot cake!
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 15.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
